recipes & tips
Can I freeze basil? What is a sunchoke? How can I tell if a cantaloupe is ripe? Answers to these questions and more can be found in our handy produce guide.
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- Apples
- Apricots
- Arugula
- Asparagus
- Basil
- Beans – Snap, String or Green
- Beets
- Blackberries
- Blueberries
- Bok Choy
- Braising Mix / Stir-Fry Mix
- Broccoli
- Broccoli Rabe
- Brussels Sprouts
- Cabbage
- Cantaloupe
- Carrot
- Cauliflower
- Celeriac or Celery Root
- Celery
- Cherries
- Chives
- Collards
- Concord Grapes
- Corn
- Cornmeal
- Cucumbers
- Dandelion Greens
- Eggplant
- Escarole
- Fennel
- Garlic Scapes
- Green Garlic
- Ground Cherries
- Hydroponic Lettuce
- Kale
- Kohlrabi
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- Microgreens
- Mint
- Mushrooms
- Mustard Greens
- Napa Cabbage
- Nectarines
- Onions
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- Potatoes
- Pumpkin
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- Radicchio
- Radishes
- Raspberries
- Rhubarb
- Sage
- Salad Greens and Mixes
- Sorrel
- Spaghetti Squash
- Spinach
- Spotted Trout Lettuce
- Strawberries
- Summer Squash
- Swiss Chard
- Tomatoes
- Turnips
- Zucchini Flowers
featured ingredients
Ground Cherries
Ground cherries are an excellent source of vitamins A and C. They are cholesterol free, sodium free, and a good source of potassium and fiber.
Keep ground cherries unwashed in the refrigerator for 5-7 days. Rinse before eating.
To dry the fruit, cut off the buds, split across the tops and scoop out the seeds. Boil a mixture of sugar and water, then throw in the seeded berries. Let simmer around five to seven minutes. When berries look clear and feel tender, lift them out and drain the syrup. Dry in a cool stove, oven or by a sunny window.
Throw ground cherries into a mix of cherry tomatoes and other poppable, berry-sized fruits and vegetables for a low fat snack.
